Creme Egg brownies

Hello, Creme Egg brownies! These indulgent and delicious brownies are perfect for Creme Egg and chocolate lovers this Easter. Happy baking!

Image credit: Image credit: Sarah Mark
Brought to you by Sarah Mark from A Spoonful of Vanilla

Hello, Easter... Hello, Creme Egg brownies, courtesy of Sarah Mark, a.k.a. A Spoonful of Vanilla!

These Creme Egg brownies are indulgent and delicious, packed with... you guessed it... Creme Eggs, chocolate and more chocolate – yum! Learn how to make them in this easy-to-follow recipe. Happy Easter baking!

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For the brownies

  • 150 g Mini Creme Eggs
  • 225 g unsalted butter or Stork
  • 225 g dark chocolate
  • 4 large free-range eggs
  • 300 g light brown sugar
  • 1 tsp vanilla extract
  • 175 g plain flour
  • 50 g cocoa powder
  • 200 g chocolate chips

For the decoration

  • 7 Creme Eggs
  • 200 g milk chocolate
  • 100 g white chocolate
  • orange food colouring


Before baking, put the Mini Creme Eggs in the freezer for a minimum of 4 hours, or preferably overnight.
Preheat the oven to 180°C/Gas Mark 4 and line a brownie tin with baking paper.
Whisk the sugar and eggs together in a stand mixer. Meanwhile, melt together the dark chocolate and butter in the microwave in 20-second bursts, stirring in between, until they are both completely melted. If you don’t have a stand mixer, melt the chocolate and butter together first. Once it is completely melted, set aside and whisk together the sugar and eggs. The eggs should have doubled in volume.
Pour the chocolate mixture and vanilla extract into the egg mixture and fold together. You need to be gentle during this stage because you don’t want to knock all the air out of the eggs.
Add the flour and cocoa powder and fold again until completely incorporated. Add the chocolate chips and the frozen Mini Creme Eggs and fold through until evenly distributed.
Pour the mixture into the prepared brownie tin and bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble. Leave to cool completely in the tin.
Once the brownies are completely cool, melt the milk chocolate in a heatproof bowl in the microwave in 20-second bursts until melted.
Pour the milk chocolate over the top of the brownies and spread over evenly until completely covered.
Melt the white chocolate in a heatproof bowl in the microwave in 20-second bursts until completely melted. Split the white chocolate between two bowls. To one of the bowls add orange food colouring, a little at a time, stirring in between each addition until you reach the desired colour.
Add the white chocolate and orange white chocolate to separate piping bags and drizzle over the top of the brownies.
Cut the Creme Eggs in half lengthways – it's easier to follow the join line already on the eggs – and press them into the top of the brownies.
Pop the brownies back in the fridge until the chocolate has completely set, then cut into 12 individual portions.

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